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Chicken Handi Recipes

A handi is an earthen pot widely used for cooking in the Subcontinent. Earthen pots are used for the purpose of slow cooking, a way of cooking in India. Because of slow-cooking, the flavours are locked, the preparation holds a smoky aroma, and not to mention, the resulting wonderful earthy flavour—similar to the aroma that fills the air after putting water on clay or on a rainy day? For obvious reasons, putting an earthen pot is not very possible on a modern day gas stove Therefore, we will proceed with the preparation using a regular pan, wok, or Karhai.

Ingredients:

1⁄2 kg boneless chicken, cubed

1 medium onion, chopped

2 teaspoons ginger-garlic paste

1 1⁄2 teaspoons cumin seeds, coarsely ground

1 teaspoon chili powder

2 -3 tomatoes, skinned, deseeded and chopped

1 teaspoon dried fenugreek leaves

2 green chilies, sliced

1 teaspoon black pepper

1 teaspoon garam masala powder

2 teaspoons desiccated coconut

2 tablespoons yogurt

1⁄4 cup cream

1 teaspoon plain flour

1 inch gingerroot, julienne

1⁄4 cup coriander, chopped

Directions:

Heat karhai/wok over medium-high flame and add 1/4 cup oil.

Fry chicken. Keep stirring until golden-brown. Transfer to a bowl.

Add some more oil in the wok if required. Add the onions and stir them until light brown. Lower the flame to medium and add 1-2 tbsp water.

Add ginger-garlic paste and cook for another 1 minute. The whole preparation should have brown texture by now.

Add 1 tsp of cumin seeds, chilli powder, a few tbsp. of water and stir for a minute or so. Add tomatoes and stir until mixed. Cover the wok for 5 minutes. Remove the lid, stir, and place it again for another 3 minutes. Remove the lid.

Switch the flame to high. Add chicken and mix it with what’s inside the wok. Add the dried fenugreek, sliced green chillies and fry for 1 minute.